Fall in love with food again with these seasonal recipes.
Fall in love with food again with these seasonal recipes.

The Best Raw Recipes for Fall

Fall is right around the corner. It's almost time to get out the cozy sweaters, rake the fallen leaves and enjoy the many seasonal flavors autumn has to offer. Thankfully, there are dozens of ways to indulge without straying away from your primarily-raw diet! Consider trying some of our favorite recipes this fall:

Curried Butternut Squash Soup
Use seasonal squash to create this delicious raw soup.

Ingredients:

  • 1/2 cup pumpkin seeds – washed, soaked in 1 cup distilled water overnight and drained
  • 1 cup medjool dates – pitted and soaked in 1 cup distilled water for 3 hours, then drained
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon Celtic sea salt
  • 1 teaspoon cayenne pepper
  • 1 inch fresh ginger root
  • 3 cloves garlic – peeled
  • 2 teaspoon curry powder
  • 1 tablespoon orange zest
  • 2 cups fresh orange juice
  • 1 cup distilled water
  • 1 avocado – peeled and pitted
  • 1 medium sweet onion
  • 4 cups butternut squash – peeled and cubed
Blend seasonal squash to create a delicious and healthy raw soup.Blend seasonal squash to create a delicious and healthy raw soup.

Directions:

Simply place all ingredients in a high-efficiency blender and process until it reaches a smooth, creamy consistency.

Raw Pumpkin Pie
What's fall without a slice of pumpkin pie? Try our favorite raw alternative recipe.

Ingredients:

  • 1 avocado – peeled and seeded
  • 1/2 cup raw honey
  • 4 medjool dates – soaked in 1 cup filtered water
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ginger powder
  • 1 teaspoon sea salt
  • 1 cup raw macadamias – soaked in filtered water for 8 hours, then drained
  • 4 cups raw pumpkin, peeled and seeded
  • 1 teaspoon psyllium
  • 1 cup organic raisins
  • 1/2 cup pumpkin seeds – washed, soaked for 8 hours, drained, then dehydrated for 8 hours
  • 1 honey nut and date pie crust

Directions:

First, place macadamias, dates and their soak water into a blender and process. Gradually add the avocado, honey, vanilla, cinnamon, nutmeg, ginger, salt and pumpkin and blend until creamy. Add psyllium, stop blending and let the mixture sit for a few minutes. Blend again for about a minute.

Pour the mixture from the blender into a large bowl, then fold in the raisins. Transfer filling to pie crust, then top with pumpkin seeds.

Pumpkin Pie Smoothie
Want the same delicious flavors of pumpkin pie in a blended smoothie? Try this recipe.

Ingredients:

  • 2 cups almond milk
  • 1 tablespoon chia seeds 
  • 1 cup organic pumpkin puree – unsweetened
  • 2 tablespoons maple syrup
  • 1 banana
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoons nutmeg
  • 1 pinch Celtic sea salt

Directions:

Blend all ingredients together until rich and creamy.

Raw Carrot Cake
Our raw carrot cake recipe makes a healthy alternative to the traditional sweet treat.

Ingredients:

  • 3 cups carrots – peeled and grated
  • 1 cup dry fruit – soaked and chopped
  • 1 cup walnuts – chopped
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup wheat germ
Use fresh carrots to create our raw carrot cake.Use fresh carrots to create our raw carrot cake.

Directions:

Begin by mixing the carrots, dry fruit, walnuts, honey, cinnamon and nutmeg in a blender. Gradually add wheat germ until the mixture reaches a thick consistency, but is still moist.

Press mixture into a rounded bowl, let sit, then turn out onto a plate. Place in the refrigerator to chill and let set, then serve.

Raw Sweet Potato Soufflé
Enjoy our raw sweet potato soufflé for dessert on a crisp fall night.

Ingredients:

  • 2 1/2 cups sweet potatoes – peeled and cubed
  • 10 medjool dates – pitted
  • 1 teaspoon alcohol-free vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Celtic sea salt
  • 1 tablespoon organic coconut oil
  • 1 1/2 cups distilled water
  • 1/2 teaspoon psyllium – plus more if needed for thicker consistency
  • 1/2 cup pecans – chopped

Directions:

First, place the dates, vanilla extract, cinnamon, salt, coconut oil and water in a high-efficiency blender and process until smooth. Gradually add sweet potatoes and keeping blending until creamy. Add psyllium, pulse and let sit for about 10 minutes to thicken. Blend once more to fully incorporate all of the ingredients.

Pour mixture into one large souffle dish, then top with chopped pecans.

Need a blender to create all of these delicious raw recipes? We highly recommend one of these high-efficiency machines.

Check Also

Chili Lime Mushroom Tacos

Q: Can you describe the combination of flavors in this recipe? These tacos are so ...

One comment

  1. Carolyn B, Calhoun

    These are some great recipes. It’s almost fall. Fresh vegetable soups. Yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *